Vegan Gingerbread Chocolate Tartlets

Guilt-free indulgence? Yes please! 

Our Gingerbread Cookie mix is the base for the pie crusts, which are filled with a decadently rich vegan chocolate ganache filling. That's the dessert you need for special occasions - or a chocolate craving!

The tartlets are perfect on their own, garnished with shaved chocolate and a pinch of gold. Or serve them with dairy-free vanilla whipped cream and berries! 

(Recipe in French below) 

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Prep time: 30 min
Cook time: 15 min 

For 6 tartlets:

INGREDIENTS 

✢ 1 Flow Bake Gingerbread Cookie mix
✢ 90ml maple syrup
✢ 40g oil (such as neutral-tasting coconut oil) 
✢ 20ml water
For the chocolate ganache: 
✢ 300g dark chocolate 70%
✢ 400 ml vegan cream

INSTRUCTIONS

1. Prepare the gingerbread cookie dough, following the instructions on the back of our package. 
2. Grease 6 tartlet tins. Roll out the dough and use to line the tins. 
3. Bake in a preheated oven 175 degrees (convection mode) for about 12-15 minutes. Leave to cool inside the tins (so as not to brake them). Remove the pastry shells delicately from the tins. 
4. Prepare the chocolate ganache: Chop the chocolate and place in a large bowl. Heat the cream in a saucepan then pour it on the chocolate. Stir until melted and smooth. Pour the ganache onto the pie crusts.
5. Refrigerate the chocolate ganache tarts for 1h.
6. Garnish with chocolate shavings and berries and serve chilled.

Tip: you can prepare these tartlets one day in advance and keep them in the refrigerator.